My two favorite (AND REALLY SIMPLE) Israeli salads, one made with cilantro and garbanzo beans and the other with carrots and black lentils. With fresh-squeezed lemon juice. These ones were spotted at Maklubar, a cool spot for Arabic food in Tel Aviv.
How to make?
- Soak garbanzo beans over night and boil for 1 hour or get the canned version, drain and wash then drain again.
- Add olive oil, fresh lemon, Atlantic salt, 1/4 tsp cumin, 1/2 tsp turmeric and cilantro. I also add 1/2 tsp of date syrup.
Carrot and black lentils salad:
- Shred fresh carrots.
- Boil black lentils. No need to pre-soak, but it's a good way to increase vitamin B content.
- Mix carrots and black lentils, olive oil (extra virgin), Atlantic salt, 1/4 tsp black pepper, a bit of apple cider vinegar and fresh lemon juice.